Low-fat beef patties with cold-pressed oils optimized by mixture design
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Dosyalar
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Vup Food Research Inst, Bratislava
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Partial animal fat replacement by cold-pressed grape seed oil (GSO) and pomegranate seed oil (PSO) on low-fat beef patties was studied using simplex-centroid mixture design. Linear and quadratic model equations were developed in order to associate the independent variables, namely, animal fat, GSO and PSO, and the responses measured during the 12 days storage. The model for fat loss showed that increase in PSO significantly decreased fat loss (p < 0.05). However, increase in animal fat and GSO significantly increased fat loss (p < 0.05). The oils had notable preventive effect against the drop of pH (p < 0.05) during the 6 days storage. The oils prevented early lipid oxidation where the highest thiobarbituric acid values belonged to the samples containing high amounts of animal fat (p < 0.05). Cold pressed oils showed neither preventive nor promoting effect on the growth of the monitored microorganisms. While GSO and PSO have a strong aromatic profile, none of the patties were rejected by the panelists. The results suggested that partial replacement of animal fat in beef patties by cold-pressed oils is possible.
Açıklama
Anahtar Kelimeler
meat products, optimization, fat reduction, seed oil, Grape Seed Oils, Oxidative Stability, Quality Characteristics, Partial Replacement, Acid-Composition, Physicochemical Properties, Vegetable-Oils, Meat-Products, Meatballs, Storage
Kaynak
Journal of Food and Nutrition Research
WoS Q Değeri
Q2
Scopus Q Değeri
Q3
Cilt
55
Sayı
1
